Best Sesame Zucchini Recipes

SESAME STEAMED ZUCCHINI

Steps:

• Cut the zucchini in half lengthwise and then into 1/2-in. slices. Place in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until tender., Meanwhile, in a small bowl, combine the oil, lemon juice, sesame seeds, soy sauce, salt and pepper. Transfer zucchini to a serving bowl; drizzle with sesame mixture and toss to coat.

SESAME PARMESAN ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
• Bake 20 minutes in the preheated oven, until lightly browned.

SESAME ZUCCHINI

Steps:

• Halve zucchini lengthwise and cut crosswise into 1/2-inch pieces. In a steamer set over simmering water steam zucchini, covered, until just tender, about 5 minutes.
• In a bowl toss zucchini with sesame oil and seeds, soy sauce, and salt to taste until coated well and sprinkle with lemon juice. Serve warm or at room temperature.

SESAME ZUCCHINI BREAD

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. In another bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Add raisins, walnuts and 3 teaspoons sesame seeds. Stir into sugar mixture just until moistened. Stir in zucchini. Pour into a greased 9x5-in. loaf pan. Sprinkle with the remaining sesame seeds., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

SESAME ZUCCHINI

Steps:

• Saute zucchini and onion in oil for 4 minutes.
• Add remaining ingredients, toss to mix.

SESAME ZUCCHINI RIBBONS

Steps:

• Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.
• Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.
• Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.
• Transfer to a colander set over a bowl.
• Repeat with remaining 1 T vegetable oil and the ribbons.
• Let stand in colander 20 minutes to drain; transfer to serving bowl.
• Toss with juice and sesame oil; salt and pepper to taste.

SESAME ZUCCHINI

Steps:

• In a skillet, saute the zucchini, sesame seeds, salt and garlic powder in oil for 2-3 minutes or until zucchini is crisp-tender.

SESAME TUNA BURGERS WITH FRIED SHOESTRING ZUCCHINI

Steps:

• Toast sesame seeds:
• Put oven rack in middle position and preheat oven to 350°F. Toast sesame seeds in a shallow baking pan in oven, stirring occasionally, until golden, 12 to 15 minutes. Cool completely. Transfer 2 tablespoons seeds to a small bowl and 1/4 cup to grinder. Transfer remaining 3/4 cup to a wide shallow bowl.
• Prepare shoestring zucchini for frying:
• Halve 3 zucchini crosswise, then cut lengthwise into 3/4-inch shoestrings using slicer. Toss with 1 teaspoon salt in a large sieve set over a bowl and drain 30 minutes.
• Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
• Form burgers:
• Finely chop tuna with a large wet knife (about 3/4-inch pieces). Stir together soy sauce, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then stir in tuna. Divide tuna mixture into 4 portions. Pack 1 portion in a 1/2-cup measure, then invert onto seeds in shallow bowl. Gently press tuna to form a patty 3 1/2 inches in diameter, then coat completely with seeds and transfer to a wax-paper-lined plate. Form, coat, and transfer 3 more burgers in same manner. Chill, covered with plastic wrap, until ready to cook. Discard any sesame seeds remaining in shallow bowl.
• Make sesame mixture:
• Grind seeds that are already in grinder, pulsing until ground to a flour, then add to remaining seeds (2 tablespoons) in small bowl.
• Prepare zucchini:
• Remove julienne attachment from slicer, then cut remaining zucchini lengthwise into 3/4-inch-thick ribbons using slicer. Gently toss with 1/4 teaspoon salt in a large bowl and set aside (zucchini will wilt and become tender).
• Heat 1 inch oil in a 5- to 6-quart heavy pot over moderate heat until thermometer registers 330°F.
• Toss all of shoestring zucchini with half of sesame mixture in another large bowl, then fry in 4 batches, turning occasionally with a slotted spoon, until zucchini are golden, about 2 minutes per batch. (Return oil to 330°F between batches.) Transfer zucchini as fried to paper towels to drain. Toss each batch of zucchini immediately with some of remaining sesame mixture.
• Cook burgers and assemble dish:
• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook burgers, turning over once, about 2 minutes total for medium-rare tuna (seeds should be golden brown).
• Drain zucchini ribbons and divide among 4 plates, then top with burgers and fried shoestring zucchini. Serve burgers with additional soy sauce on the side.

SESAME PARMESAN ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet. Bake 20 minutes in the preheated oven, until lightly browned.

ZUCCHINI-SESAME-MUFFINS

Steps:

• Preheat the oven to 200°C Wahs and grate zucchini coarsely. Squeeze out excess moisture.
• Combine flour, baking powder, gomasio and herbs in a big bowl. In a second bowl whisk together (butter-)milk, oil and egg. Add to the dry ingredients and blend (but be sure not to overmix). Fold in zucchini.
• Fill into prepared muffin cups and sprinkle each muffin with some sesame seeds.
• Bake for about 20 minutes.